Chocolate Chip Muffins
As you all know I LOVE chocolate; however, I’m not much of a baker but I am learning! I’ve always had the idea of when I make something I like to use ingredients I already have in kitchen so I don’t have to complicate my life and most of the time when I want to make something I want it now not tomorrow hahaha
So, here are how my Chocolate Chip Muffins came out.
I have to admit they were delicious and even the hubby loved them!
- 2 cups all-purpose flour
- 1/2 cup granulated sugar
- 1 tablespoon baking powder
- pinch of salt
- 1/2 cup unsalted butter, melted and cooled to room temperature
- 1 organic egg
- 1 cup almond milk
- 2 teaspoons vanilla extract
- 1 cup semisweet chocolate chips
- Preheat oven to 375 degrees F. Line a standard-size muffin tin with paper liners or spray with non-stick cooking spray.
- In a medium bowl, whisk together the flour, ½ cup of the sugar, baking powder and salt; set aside.
- In a large bowl, whisk together the melted butter and the egg. Add the almond milk and vanilla extract and whisk to combine.
- Add one-third of the flour mixture and whisk until combined, then add another third and whisk until combined. Using a rubber spatula, fold the remaining flour into the mixture, then fold in the chocolate chips.
- Divide the batter evenly between the muffin cups and sprinkle the tops with the remaining 2 tablespoons sugar. Bake until golden brown and a thin knife inserted into the center comes out clean, 15 to 20 minutes (depending on your oven).
- Remove from the oven, place the pan on a wire rack and allow the muffins to cool completely before removing. The muffins can be stored in an airtight container at room temperature for up to 4 days. (You can also freeze them by removing the paper liners, wrapping individually in plastic wrap and placing in a ziploc freezer bag.)
*Please note that this recipe was from http://www.thebrowneyedbaker.com but I changed a couple of things to my liking.